The soup recipe that can be adapted to whatever needs using up from the fridge.
2 tbsp Solesta Olive Oil
1 Onion, peeled and diced
¼ Swede, peeled and diced
200g Carrots, topped and diced
200g Parsnips, topped and diced
300g Maris Piper Potatoes, peeled and diced
4 Quixo Vegetable Stock Cubes
2 litres boiling Water
Handful of fresh Parsley, chopped
1 tsp Stonemill Thyme
3 Savoy Cabbage Leaves, shredded
Freshly Ground Salt and Black Pepper
Heat the oil in a large pan and add all the vegetables apart from the cabbage.
Pop on the lid and allow the vegetables to sweat over a very low heat for around 15 minutes.
Dissolve the stock cubes in the boiling water and add to the pan.
Add the parsley, thyme and seasoning.
Bring to the boil and then reduce the heat and simmer gently for around 40 minutes.
Add the cabbage and cook for a further 10–15 minutes.
Serve with crusty bread rolls.
